Sunday Brunch

Mince pie cheesecake recipe

Combining two favourites, Simon Rimmer's Christmas cheesecake is a festive winner

Serves 8


  • 200g digestive biscuits, crushed
  • 125g butter, melted
  • 400g full fat cream cheese
  • 800g ricotta
  • 150g golden caster sugar
  • 6 eggs
  • 300g mince pies, crumbled

To serve

  • Chocolate shavings and cocoa powder
  • Brandy cream or mascarpone


  1. Preheat the oven to 175°C/gas mark 3. Crush the biscuits and stir in the melted butter, then press into a 30cm spring form tin.

  2. Pulse the cream cheese, ricotta and sugar in a processor until smooth. Add the eggs, then fold in the mince pies.

  3. Spoon the mixture onto the base and cook for about 1 hour until springy to the touch.

  4. Allow the cheesecake to cool before turning out.

  5. Top with chopped chunks or grated curls of chocolate and dust with cocoa. Serve with brandy-infused whipped cream or mascarpone cheese.

Average rating: 2.5/5
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Sunday Brunch

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Thursday 20 December 2012
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